1. Place the salmon fillets on a board and sprinkle the crushed black peppercorns all over them, pressing them lightly into the salmon.

2. Heat a ridged cast iron grill pan and spray lightly with Fry Light. Add the salmon fillets, pressing down with a spatula to obtain a striped effect. Cook for about 2-3 minutes each side, until golden brown and striped. Remove the salmon and keep warm.

3. Add the pak choi, spring onions, ginger and chilli to the pan and cook for 2-3 minutes, until the pak choi wilts and the spring onions start to brown. Add the soy sauce, cook for 1 minute and serve with the salmon fillets.